ホモテナシ

Trace:

Differences

This shows you the differences between two versions of the page.

Link to this comparison view

Both sides previous revisionPrevious revision
Next revision		Previous revision
uchimono [30.12.2025:1208] – aequiviniusuchimono [03.10.2026:1638] (current) – aequivinius
Line 8: Line 8:
  
 ➡️ Mix everything, crumble with fingers, then push through a sieve. ➡️ Mix everything, crumble with fingers, then push through a sieve.
 +
 +{{ ::budou_ichigo.jpeg?400 |}}
 +
 +For these grape-shaped pseudo-strawberries, I've added a bit of hibiscus powder to colour the sugar. It was alright, but it gave it a Traubenzucker taste through its acidity that gives the wrong association for Western palates. But the 抹茶 coloured leaves are nice.
 +
 +===Sans 餡===
 +   * 100 gr sugar
 +   * 50 gr water
 +   * 50 gr 寒梅粉
 +
 +➡️ This is also from 淡交テキスト, but I haven't tried it yet. They use it for 梅, so maybe for my いちご mould it might be good?
 +
 +===With 上南粉===
 +   * 90 gr sugar
 +   * 90 gr 白あん
 +   * 60 gr 上南粉 (or 55 gr 上新粉 and 5 gr potato starch)
 +   * 30 gr 寒梅粉
 +
 +The {{ruby|上南粉|じょうなんこ}} is a very finely ground 上新粉, and supposedly adds a bit of structure and allows to cut very straight edges. As you can see below, that's not guaranteed:
 +
 +{{ ::oshimono.jpeg?400 |}}
 +
 +The preparation is as above: Mix, colour, sieve; but here it's put into the 流し器, pressed down, another layer added, pressed down etc. and then pressed for some 5-6 hours with some weight. My 白あん was pretty dry, so I think it's important to control the moisture and add some more water or glucose syrup. 
 +
 +The example above was for March, but colours and shapes can be freely chosen. It tastes rather dry and powdery, so to add some flavour certainly isn't a bad idea. For March, obviously, powdered 桜 and 桜 leaves makes sense. Historically, mandarin peel powder ({{ruby|陳皮|ちんぴ}} and 山椒 (together with pepper, clove and cinnamon) were used.
 +
 +[[flavour|Here's]] some ideas of what you could do with this template for each month.
 +
 +===通い路===
 +   * Read かよいち, looking like an empty field in autumn
 +   * 100 和三盆 (if using powdered sugar, it needs to be slightly moistened at the end, maybe 5 gr of liquid?)
 +   * 90 白あん
 +   * 70 上南粉 (I think 60 is fine)
 +   * 20 寒梅粉
 +   * 10 大徳寺納豆 (the PRB are quite strong, so maybe 5 gr is enough)
 +
 +Instead of the 納豆 I used PRB fermented beans (usually used for {{ruby|麻婆|マーポー}}), and that worked fine. It's slightly caseous, but reminds me of a [[wagashiya|亀末廣]] sweet.
 +
 +Sift sugar, add 白あん and crumble together, then add flowers and sift again (in my Tamiz, I used the middle sieve). Add 納豆 cut in little bits, then press for 6 hours with 2 kilos in a baking sheet lined 流し器. Mine became quite full with this, so maybe 80 % or using my big 流し器 is better. Cut into triangles, that's nicer.
 +
 +{{ ::wagashi:kaiyoji.jpeg?400 |}}
  
 ===Experiments=== ===Experiments===
    * I had tried using some red bean flour, which worked, but it didn't add too much flavour. It's probably easier to just add it as あん directly.    * I had tried using some red bean flour, which worked, but it didn't add too much flavour. It's probably easier to just add it as あん directly.
  
Last modified: 30.12.2025:1208